8 Roma (plum) tomatoes
2 red onions
2 tablespoons of chopped garlic
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
2 tablespoons of balsamic vinegar
1/4 cup extra virgin olive oil
Preheat the oven to 300 degrees.
Cut the tomatoes into quarters lengthwise and place them on a lightly oiled baking tray.
Cut off the tops of the onions and peel.
Cut each onion into eight wedges an place on baking tray.
Sprinkle salt and pepper to taste.
Roast for 1 hour.
Remove from oven and plate.
In a bowl, place vinegars, mustard, garlic and oil, whisk until emulsified. Drizzle over vegetables and serve.
Garnish as desired. (I used some chives that I have growing on my patio)